Apple Cider Donuts
These baked apple cider donuts are rich, soft, and filled with spiced apple flavor! Topped with a creamy apple glaze, they almost look too good to eat! They’re the perfect addition to any fall get-together.
24 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 155 kcal | Sugar | 21 g |
| Carbs | 32 g | Cholesterol | 12 mg |
| Protein | 2 g | Sodium | 116 mg |
| Fat | 2 g | Fiber | 1 g |
| Sugar | 21 g | ||
| Cholesterol | 12 mg | ||
| Sodium | 116 mg | ||
| Fiber | 1 g |
Prep Time: 60 min Cook Time: 12 min Total Time: 82 min
Ingredients
2 cups apple cider ½ cup reduced cider
2 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon Plus more for garnish
½ teaspoon clove
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cardamom
½ teaspoon salt
3 tablespoons butter melted
1 large egg room temperature
1 cup packed brown sugar
½ cup whole milk room temperature
1 tablespoon vanilla extract
1 cup shredded apple
2 cups powdered sugar
½ packet apple cider drink mix
1 tablespoon vanilla
6 tablespoons milk
Instructions
Reduce the apple cider to ½ cup. Bring the cider to a boil in a small saucepan, once it has been brought to a rolling boil, reduce heat and let simmer, uncovered for about 30-50 minutes. Stirring occasionally.
Once you have reduced your cider to ½ cup, set aside to cool and shred your apple. Peel a large apple and shred it with a cheese grater, you will need to squeeze out some excess juice.
Preheat your oven to 350℉ and prepare your donut pan by spraying with nonstick spray.
In a bowl whisk together your flour, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, cardamom, and salt.
In a separate bowl whisk together your butter, egg, brown sugar, whole milk, vanilla, and shredded apple.
Pour your wet ingredients and reduced apple cider into your dry ingredients. Whisk everything together until well combined, no clumps should remain.
Pour your batter into your prepared donut pan. You can use a piping bag with the tip cut off to pipe the batter into the pan, filling each cavity about halfway.
Bake for 10-12 minutes. To check doneness, tap the top of a donut, if it bounces back it is ready. Remove the donuts from oven and allow to cool in the pan 2-3 minutes.
Remove donuts from pan and allow to finish cooling on a wire rack before glazing.
For the glaze
In a bowl, mix together your powdered sugar, apple cider mix, vanilla, and milk.
Take your cooled donuts and dip one side into glaze, allowing any excess glaze to drip off back into the bowl.
Optional: Dust with cinnamon